The Partridge is everything you would hope for in a traditional 17th-century village hostelry close to Goodwood: there’s the scrunch of gravel in the car park, a long garden with a parasol-bedecked terrace, while the interior is festooned with old beams & timbers, flagstones & cosseting winter fires. However, the main attraction is honest, well-executed food – small wonder, since the place is now owned by Giles Thompson (former executive chef at The Ritz) & complements his upscale Earl of March pub in nearby Lavant. The menu is a classic run through the likes of prawn cocktail, traditional steak & mushroom ale pie or pork & leek sausages delivered with red wine gravy, mash & peas, with back-up from hearty puds along the lines of treacle sponge. There are real ales on handpump too.
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